Friday, October 14, 2011

From the kitchen of One Perfect Bite...The New York Times has identified Pim Techamuanvivit as a professional eater rather than cook. There probably is some truth to that. She was raised in Bangkok, left Thailand to study abroad and settled in the San Francisco Bay Area where she worked as a researcher for Cisco Systems. She quit her job when the popularity of her blog, Chez Pim, allowed her to pursue a career in food writing and photography. Her work, which includes recipes, writing and photographs, has since appeared in the New York Times, Food & Wine Magazine, and Bon Appétit. She has also been a guest judge on the program "Iron Chef". Her first book, "The Foodie Handbook: The Almost Definitive Guide to Gastronomy" was published in 2009. Her blog, which basically tells stories about her experiences with food, remains extraordinarily popular and her voice is growing stronger within the food community. She is in 19th place on the Gourmet Live list of Women Game Changers in food. I've chosen her recipe for a Thai-style "panna cotta" to share with you today.

Ingredients:2 heaping cups of pumpkin, peeled, seeded, and cut into small cubes - this should be about 10oz or 300g of pumpkin. You can also use one cup of pumpkin puree instead.1.5 cups (3.5dl) coconut milk1 cup (2.5dl) water1/2 (packed) cup (100g), palm sugar or brown sugar1 teaspoon salt1 packet powdered gelatin, or 5g of sheet gelatin, or 1 tsp Agar Agar powderDirections:1) If using powdered gelatin, mix it with half the cup of water and let stand five minutes. If using sheet gelatin, soak the sheets in enough water to cover until soft. Remove the gelatin sheets and squeeze out excess water and set aside.2) In a medium pot, add the cubed pumpkin, coconut milk, sugar, salt, and water. Bring to a boil, then reduce the heat to simmer for 20 minutes, or until the pumpkin cubes are very soft. Add the gelatin water, gelatin sheets, or Agar Agar powder. Puree the mixture with a stick blender until smooth. You can also transfer the ingredients into a stand blender to puree, then pour the liquid back into the pot. Continue to simmer for five more minutes. Remove from heat and pour into panna cotta molds or jam jars, (or a pre-baked pie crust.) Let cool in the fridge until set. Unmold to serve or just stick a spoon in it! Yield:6 to 8 servings.

The following bloggers are also featuring the recipes of Pim Techamuanvivit today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Next week we will highlight the career and recipes of Molly Wizenberg. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, October 15th.

Don't know if you are still travelling.A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

Love this panna cotta recipe. Since I'm lactose intolerant, using the coconut milk is a great choice for me. Also am a huge fan of Molly Wizenberg and miss her contributions to Bon Appetit Magazine since she's moved on.

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